A small Best-Of in the BILSTER BERG Magazine

We are taking advantage of the summer and holiday month of August to offer you a small selection of our most popular magazine articles from the past few months.

It’s about our Racetrack Training and why it also makes you safer in road traffic and about Hermann Tilke, the Formula 1 architect who helped design the track. Read why the BILSTER BERG uses the white label concept and get to know our caterer and his passion for barbecue.

A colourful variety of topics around the BILSTER BERG – have a browse.

Click here to see all magazine articles.

Next exit: gravel bed

How does the BILSTER BERG team ensure that nothing happens between the Mutkurve e and the pit lane? A safety ABC.

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The curve connoisseur

Hermann Tilke is the designer of the BILSTER BERG, and of nine of the current 20 Formula 1 circuits and more than 65 race tracks worldwide. In this interview, the 61-year-old talks about his passion for racing and favourite tracks.

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It’s whiter than white: Why you won’t see any advertising on the BILSTER BERG.

Are you familiar with the white label principle? Loosely translated as ‘white label’, this term is used, for example, in the music industry to test a song without influencing the listener through ‘labels’. Or a supplier provides you with a product for a fee without its own branding and you can resell this product under your own name. But how does such a white label concept fit into a race and presentation circuit? What are the advantages, but also the challenges? Above all, how do you implement such a concept? Kim Metzger, responsible for marketing and communication at BILSTER BERG, talks about this in this interview.

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The Smoker

Marcus Schuster took over the gastronomy at the BILSTER BERG at the beginning of 2017. The experienced chef stands for fresh regional cuisine – and barbecue with smoked meat.

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